Cooking Steps

1. 

   Step1:Make the filling first - beat two yolks into a bowl. Beat with an electric beater until the color is lighter and thicke

2. 

   Step2:Sift in low powder and starc

3. 

   Step3:Mix gentl

4. 

   Step4:Put the milk in the milk pot. Add sugar and boil i

5. 

   Step5:Pour 1 / 3 of the milk into the egg yolk batter and mix well. Then pour all the mixed egg yolk batter back into the milk pot

6. 

   Step6:Add vanilla extract, heat and stir until it boils, thickens and leaves on fire

7. 

   Step7:Immediately pour the puree into a bowl of ice water. Keep stirring to keep it smooth and delicate. Refrigerate it after cooling

8. 

   Step8:Whisk 100ml of animal whipped cream to a state where the pattern can be maintained. Mix it with the cooled custard; at this time, we can put the cream stuffing in the refrigerator for cold storage

9. 

   Step9:Qifeng cake - separation of protein and egg yolk. The protein is divided into three times and added with sugar until wet foamin

10. 

    Step10:Egg yolk with sugar. Mix wel

11. 

    Step11:Add milk. Mix wel

12. 

    Step12:Add corn oi

13. 

    Step13:Sift in flour. Mix well until smooth and free of particle

14. 

    Step14:Mix 1 / 3 of the protein with the yolk paste. Then pour all the batter into the remaining protein and mix wel

15. 

    Step15:The paste is put into the disposable flower mounting bag and then squeezed into the paper cup for 5 to 6 minutes

16. 

    Step16:Put it in the middle layer of the pre heated oven. Heat up and down 180 degrees. Bake for about 15 minutes

17. 

    Step17:The cake will shrink when it comes out of the oven. It's normal. Put the frozen cream stuffing into the decoration bag and squeeze it into the cake

18. 

    Step18:Finished product appreciatio

19. 

    Step19:Finished product appreciatio